Page 20 - Fresh Magazine – A Christmas of Good Food Karma

Good Food Karma
RECYCLE TIN FOIL BY CRUMPLING IT UP AND USING IT TO CLEAN TOUGH STAINS ON COOKWARE.
WHITE CHOCOLATE AND CHERRY TIFFIN
MAKES ABOUT 12 PIECES
200g ginger biscuits
60g glacé cherries, chopped
60g crystallised ginger, finely chopped 25g almonds, roughly chopped
25g pecans, roughly chopped
125g butter
2 tablespoons golden syrup
700g white chocolate, chopped
1Line a 20cm x 15cm tray with cling 2film or non-stick baking paper. Put the biscuits in a plastic bag
and smash them with a rolling pin until broken into small pieces, then tip them into a bowl. Add the chopped cherries, ginger and nuts, stirring to 3combine.
Melt the butter and golden syrup
in a medium-sized saucepan. Set 4aside and keep warm.
Melt 500g of the white chocolate
in a heatproof bowl set over a saucepan of simmering water on a low heat. Pour the chocolate over the melted butter and stir to combine, then pour it over the biscuit mixture and stir until all the ingredients are 5coated.
Spoon the mixture into the
prepared tray and press down. Melt the remaining 200g of white chocolate and spread it over the top with a spatula. Leave to set in the fridge for 3 to 4 hours, then cut into pieces or squares. Store in a large Kilner jar at room temperature for up to two weeks.
SUPERVALU
LOVES IRISH CRAFTS The cushions throughout this feature are hand-woven pure wool
by Studio Donegal
WWW.STUDIODONEGAL.IE
and are available at
WWW.ARTICLEDUBLIN.COM.
made gifts
18 | FRESH WINTER 2015
W hite chocol ate and cherry tiffin